The Bikini Diet

I feel a bit...how can I put it...pudgy. So it's time for a new diet. Hungry Hubby mustn't know! Why? Because I'm infamous for starting a diet on the Monday and then loosing the plot by Tuesday evening! It's so sad, I just don't have the discipline but I know how to fix that: proper planning. With the lunch box system, I now prepare lunches everyday, which is the second struggle (the first being breakfast and the second struggle being supper) so we'll see how it works.

What I'll do is take responsibility for lunch while Hungry Hubby takes responsibility or supper. That way I don't have to do all of the work. This diet came from Finesse Magazine for October 2012. They have many different diets (all in Afrikaans though but you  can use Google translate). To see the other options this is their website. Also read this if you want the full info and advice given.

I have chosen the bikini diet as the one to follow (it is after all almost summer here in Cape Town) so for my international visitors I will translate the plan for the next five days for you. (Please read the  Important Info in regards to the diet).

   Day 1

Breakfast.                                                                                            

125ml oats cooked, 2 tbsp mixed nuts, 100ml low fat milk.                                                                           

Snack 1. 
100ml low fat  yoghurt
  
Lunch
1 slice low GI-bread, 90g diced cooked chicken breast, 2 Tbsp low fat mayo & rocket

Snack 2.                        
30g fat free cottage cheese, cucumber slices.                         

                                      

Dinner
120g barbecued lamb chop
Roast veg: zucchini, mushrooms, baby tomatoes, red pepper, 100g butternut with olive oil & balsamic vinegar.

   Day 2

Breakfast.                                                                           

1 slice low GI-bread, 1 scrambled egg.                                                               

                                                                                   

Snack 1
30g cheese, gherkins, baby tomatoes

Lunch
3 cooked baby potatoes, 1/2 can tuna, 2 tbsp low fat mayonnaise

Snack 2.                                       

200ml low fat yoghurt.           

                                                    

Dinner.                                                     

120g cooked beef fillet, Green salad: lettuce, green pepper, 1/4 avocado, celery, 100g peas & 2 tbsp low fat dressing

Day 3

Breakfast.                                                                               

1/4 cup no sugar added-Muesli.                                                                                                 

Snack 1
100ml almonds

Lunch
1 slice low GI-bread

Biltong salad: 90g sliced biltong / beef jerky, lettuce, tomato, cucumber, onion, 2 tbsp low fat dressing, rocket, red pepper.

Snack 2.                                         

30g fat free cottage cheese, 2 tbsp sweet chili sauce, baby tomatoes.

Dinner.
200g steamed hake (flavoured with onion, tomato S&P, lemon juice), tomato and avocado salad with 2 tbsp low fat dressing

Day 4

Breakfast.                                                                                

1 slice low GI-bread, 30g cheese.        

Snack 1
200ml low fat yoghurt

Lunch

Chicken Waldorf Salad: 1 medium apple chopped, 100ml pecan nuts chopped, 60g shredded chicken breast, celery, 2 tbsp low fat mayo (lettuce).

Snack 2.                                                 

3 slices unprocessed meat, gherkins.                                     

Dinner. 
120g mince, made with garlic, ginger & spices over baby cabbages, half a plate of unreserved veggies

Day 5

 

Breakfast.                                                                                   

French Toast: 1 slice low GI-bread, 1 egg scrambled.

Snack 1
30 g biltong, 60g left over mince

Lunch
3 cooked baby potatoes

Snack 2.                                       
10 grapes, 1/2 a small avo

Dinner
120g baked chicken (salt, spices and lemon juice), 100g grated carrot salad (sweetened with 2 tbsp orange juice) and 1/2 a plate of unreserved veggies.

       

Please note 

All meat, chicken and fish are weighed cooked without bone, usually as big as your palm and as thick as your small finger. Unreserved veggies: asparagus, zucchini, broccoli, cabbage, celery, cucumber, cauliflower, patty pans, gherkins, green beans, peppers, leeks, lettuce, parsley, mushrooms, spinach, tomatoes. Restrict tea and coffee to maximum 3 cups a day using maximum of 100ml low fat milk. You can use up to 2 tbsp margarine on your bread and 1-2 tbsp olive oil for cooking your food.

Please obtain professional advice before you embark on any diet or make drastic changes to your diet.